Cranberry Sauce

Cranberry Sauce is one of those classic recipes I turn to every holiday season — and honestly, I love it enough to enjoy it year-round. It’s tart, sweet, vibrant, and the perfect companion to roasted meats, sandwiches, and even cheese boards. Once I started making it from scratch, I never looked back. It’s incredibly easy, takes just minutes to prepare, and tastes so much better than the canned version.

Why You’ll Love This Recipe

I love this cranberry sauce because it strikes the perfect balance of sweet and tart. It’s fresh, vibrant, and takes almost no effort to make. I can prep it days ahead, customize it with warm spices or citrus, and it always adds a bright pop of flavor to any plate. Whether I’m making it for Thanksgiving dinner or spreading it on toast, it’s a recipe I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen cranberries

• Granulated sugar

• Water

• Orange juice (or just water if I want it simple)

• Orange zest (optional, for brightness)

• Cinnamon stick or ground cinnamon (optional, for warmth)

• Pinch of salt

Directions

1. I combine the cranberries, sugar, water, and orange juice in a saucepan over medium heat.

2. I stir gently and bring the mixture to a simmer.

3. I let it cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

4. I remove it from the heat and stir in the orange zest, cinnamon, or any other extras.

5. I let it cool — it will thicken more as it sits — and serve warm or chilled.

Servings and timing

This recipe makes about 1½ to 2 cups of sauce, enough for 6–8 servings. It takes around 20 minutes from start to finish, and I like to make it a day ahead so the flavors can develop even more.

Variations

• I add chopped apples or pears for texture and sweetness.

• I use maple syrup or honey instead of sugar for a natural sweetener.

• I add a splash of red wine or port for depth.

• I stir in fresh rosemary or thyme for a savory twist.

• I mix in chopped nuts or dried fruit (like raisins or cherries) for extra texture.

storage/reheating

I store leftover cranberry sauce in an airtight container in the fridge for up to 7–10 days. It actually tastes better after a day or two. I serve it cold, room temp, or warm it gently on the stove or in the microwave if I want it hot. It also freezes well — I just thaw in the fridge overnight before serving.

FAQs

Can I use frozen cranberries?

Yes, I use frozen cranberries straight from the freezer — no need to thaw. They cook down just like fresh and are perfect for this recipe.

Is it supposed to be thick or runny?

It thickens naturally as it cools. If it seems thin while warm, I give it time — it will set into that perfect jammy consistency.

How far ahead can I make cranberry sauce?

I make it up to a week in advance. It stores beautifully and actually improves in flavor over time.

Can I reduce the sugar?

Yes. I adjust to taste — I start with less and add more if needed. I keep in mind that cranberries are very tart, so it still needs some sweetness.

What do I serve it with besides turkey?

I use it on sandwiches, alongside roasted chicken , spooned over brie, swirled into oatmeal or yogurt, or even as a topping for cheesecake.

Conclusion

Cranberry Sauce is one of those simple, foolproof recipes that adds a vibrant touch to any meal. It’s quick to make, endlessly adaptable, and always brings a burst of color and flavor to the table. Whether I’m using it for a holiday feast or as a sweet-tart topping during the week, homemade cranberry sauce always delivers.

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